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Doctors Medicines MCQs Q&A

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That's called poaching, and of course you can. Start by browning both sides of the chops on high heat and set aside. Lower the heat to medium-high and add chopped onions and garlic, saute until onions are translucent. Deglaze with a little wine or chicken stock. Add any other seasonings you might want, such as rosemary or dill, put the chops back in and, if necessary add stock until chops are half submerged in the liquid. Lower heat to medium, cover and cook 25-30 minutes.

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